Melon Panzanella

• 4 ounce(s) (about 2 1/2 cups) whole-grain bread, torn into bite-size pieces
• 3 tablespoon(s) extra-virgin olive oil
• 1 ounce(s) (about 1/3 cup) thinly sliced prosciutto, cut into thin strips
• 2 clove(s) garlic, minced
• 2 tablespoon(s) red-wine vinegar
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 4 cup(s) torn arugula leaves
• 2 cup(s) cubed firm ripe melon
• 2 tablespoon(s) chopped fresh basil

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Directions

1. Preheat oven to 250°F.
2. Spread bread pieces on a baking sheet. Bake until lightly toasted, about 20 minutes.
3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds more. Remove from the heat and stir in vinegar, salt, and pepper.
4. Place arugula, melon, basil, and the toasted bread in a large bowl. Add the prosciutto mixture and toss to combine. Let the salad stand for about 20 minutes before serving so the bread can absorb some of the dressing.
   
   Carb Servings: 1/2 starch, 1 vegetable, 1 1/2 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (16% daily value).

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